SPANAKOPITA (Greek Spinach and Cheese Pies)


1 cello package of fresh spinach (chopped)

3 green onions (chopped)

1 chunk of feta cheese (3x3 inches)

4 tbsp olive oil

2 eggs (beaten)

2 tbsp flour

salt and pepper

Steam spinach.  In a separate pot, heat oil and add onion and spinach.  Sauté for a few minutes.  Remove from heat.  Add crumbled feta cheese, eggs and flour.  Mix all together and salt and pepper to taste.

Phyllo Preparation

Lay out a package of fresh or frozen phyllo pastry (usually 8-10 sheets).  Cut the rectangle into 4 equal strips lengthwise.  Brush the top layer with a mixture of melted butter and olive oil.

Starting at one end, place a teaspoonful of filling and fold one sheet (strip) upwards making a triangular shape.  Continue to repeat this action with the remaining 3 strips.  Once one sheet is completed, butter the next sheet and continue until the sheets are used up.


Grease a baking sheet with some oil or Crisco.  Place the triangles on the sheet and brush the tops with either milk or butter and oil mixture (to brown).

Bake at 400 º  F for 10-15 min.